Bistec Encebollado
Ingredients
- 1 pack minute/cube steaks (see note)
- Goya adobo seasoning with pepper
- 1 Tbsp minced garlic
- 1 Tbsp olive oil
- 4 Tbsp white vinegar
- 2 Tbsp vegetable oil
- 1 yellow or white onion
Instructions
Marinade
- The night before marinate the bistec by liberally seasoning each bistec with adobo and brushing the minced garlic onto both sides. Coat evenly with the olive oil and half the vinegar and refrigerate in tupperware.
To cook
- Cut the onion into thin rounds, set aside.
- Add the rest of the vinegar and the vegetable oil to a large pan. You want the vinegar/oil mixture to cover most of the bottom of the pan.
- Quickly sear both sides of the steak in high heat, then add a little water and a couple of onion rounds (these will melt and flavor the broth, we will add the rest later.) For the water it depends on the pan, but about a third of a cup should do. Just enough to fully cover the bottom of the pan, but we don't want to completely submerge the steaks.
- Lower the temperature to med-low, cover and simmer for 15 minutes. After 15 minutes flip the steaks and check for salt content in the broth. The water should not evaporate too much that the broth is too salty or there is no broth at all. If needed, you can add more water or more adobo throughout. Cover and cook for 15 more minutes, then flip and check broth again. Then one more 15 minute cook, totaling 45 minutes.
- At 45 minutes you should add the rest of the onions. Try to shove them under the steaks so they can be cooked by the broth. Cook covered for about 10-15 minutes until onions are soft and translucent.
- Serve with medium grain white rice and spoon lots of broth and onion on top of the rice!
Notes
Note: Minute/cube steak is already supposed to be tenderized, but the meat shrinks substantially as it cooks, so if you have a meat tenderizer at home to pound them out thin so they cook best in the shallow broth you will create.